Fudgy Zucchini Brownie Recipe

Course: Dessert

Cuisine: American

Keyword: best zucchini brownies, easy zucchini brownies, fudgy zucchini brownies, zucchini brownie recipe, zucchini brownies

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 206kcal

Author: Kathryn Donangelo

Ultra-moist zucchini brownies baked in a 9×13 pan with optional chocolate frosting. No one will guess the veggie! Storage & freezing tips inside.

Preheat the oven to 350°F and spray a 9 x 13 inch pan with nonstick cooking spray or line with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using an electric hand mixer, whisk together the 1/2 cup vegetable oil, 1 cup sugar, 1/4 cup light brown sugar, 2 teaspoons vanilla extract, and 1 egg until combined.
Sift or whisk together the 2 cups flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoon baking powder and 1/4 teaspoon fine sea salt. Slowly add to wet mixture, then stir in 1 cup semi-sweet chocolate chips and 2 cups zucchini by hand.
Spread evenly into the prepared baking pan.
Bake for 20-25 minutes, or until it passes the toothpick test. Remove and allow to cool fully before slicing.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Storage

Store brownies in the refrigerator in an airtight container or resealable bag for up to 1 week. You can also wrap them individually in aluminum foil.

Freeze brownies for up to 3 months. Store them in a single layer in a freezer bag or freezer-safe container or wrap them in plastic wrap.